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Pistachio Pineapple Cake Recipe

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★★★★★

4.8 from 99 reviews

A moist and flavorful Pistachio Pineapple Cake combining the lightness of angel food cake with the rich nuttiness of pistachio pudding and the tropical sweetness of crushed pineapple. Topped with a creamy pistachio pudding frosting and garnished with chopped pistachios, this cake is perfect for any gathering or dessert craving.

Ingredients

Scale

Cake

  • 1 box angel food cake mix
  • 1 (3.4 oz) box pistachio pudding mix
  • ½ cup vegetable oil
  • 3 large eggs
  • 20 oz can crushed pineapple with juices

Frosting

  • 8 oz tub cool whip, thawed
  • ⅔ cup whole milk
  • 1 (3.4 oz) box pistachio pudding mix
  • Chopped pistachios, for decoration

Instructions

  1. Preheat and Prepare: Preheat your oven to 350 degrees Fahrenheit and grease a 9×13 inch baking dish to prevent sticking.
  2. Mix the Cake Batter: In a large bowl, combine the angel food cake mix, pistachio pudding mix, vegetable oil, eggs, and crushed pineapple with juices. Beat the mixture thoroughly until it’s well blended and smooth.
  3. Bake the Cake: Pour the batter into the greased baking dish. Bake in the preheated oven for 30 to 35 minutes or until a toothpick inserted into the center comes out clean. Once done, remove from oven and allow the cake to cool completely.
  4. Prepare the Frosting: In a separate bowl, whisk together the second box of pistachio pudding mix with ⅔ cup of whole milk until the mixture thickens. Gently fold in the thawed cool whip until the frosting is fully combined and creamy.
  5. Frost and Chill: Spread the frosting evenly over the cooled cake. Refrigerate the frosted cake for at least 2 hours to set and chill properly.
  6. Garnish and Serve: Before serving, sprinkle the top with chopped pistachios for added texture and flavor. Slice, serve, and enjoy your Pistachio Pineapple Cake!

Notes

  • Ensure the cake is completely cooled before frosting to prevent the frosting from melting.
  • Use crushed pineapple with juices to add moisture and flavor to the cake.
  • Chilling the cake after frosting helps the flavors meld and frosting to set properly.
  • For a lighter version, you can use fat-free cool whip and low-fat milk, though texture might vary slightly.
  • Leftovers should be stored in the refrigerator and consumed within 3 days for best freshness.

Keywords: pistachio cake, pineapple cake, pistachio pudding dessert, angel food cake dessert, pistachio frosting, easy cake recipe

Find it online: https://thehungrymason.com/pistachio-pineapple-cake-recipe/